Creamy Broccoli & Zucchini Pasta Sauce
- Aug 18
- 2 min read
Makes: 4–6 servings
Ingredients
8 oz (225 g) pasta (shells, rotini, penne, or macaroni)
2 cups broccoli florets
1 medium zucchini, chopped
2 cloves garlic
1 tbsp butter or olive oil
¾ cup whole-milk ricotta cheese
½ cup grated Parmesan cheese
½ cup milk (plus more as needed)
½ tsp onion powder
¼ tsp garlic powder (optional)
½ tsp kosher salt (or to taste)
Freshly ground black pepper
Optional
½ cup shredded mozzarella for extra cheesiness
1 tsp lemon juice
A pinch of Italian seasoning or basil
Instructions
1. Cook the pasta
Cook the pasta in salted boiling water until al dente. Before draining, reserve ½ cup of the pasta water.
2. Cook the vegetables
Boil or steam the broccoli, zucchini, and garlic for 6–8 minutes, until very tender. Drain well.
3. Blend the sauce
Add to a blender:
Cooked broccoli
Cooked zucchini
Garlic
Ricotta
Parmesan
Butter or olive oil
½ cup milk
Onion powder
Garlic powder
Salt and pepper
Blend until silky smooth, adding a little more milk if needed to reach your desired consistency.
4. Warm the sauce
Pour the sauce into a skillet over medium-low heat. Heat gently for 3–5 minutes, stirring often. Avoid boiling, which can make ricotta grainy.
If the sauce is too thick, stir in reserved pasta water a few tablespoons at a time until it's creamy.
5. Combine
Add the cooked pasta and toss until evenly coated. Taste and adjust with more Parmesan, salt, or pepper.
Optional protein
This sauce pairs especially well with:
Shredded rotisserie chicken
Grilled chicken breast, diced
Italian chicken sausage
White beans or chickpeas for a vegetarian option
For extra picky eaters
Peel the zucchini before cooking to reduce the green color.
Use 1 cup ricotta and only ¼ cup Parmesan for a milder, creamier flavor.
Blend for a full 2 minutes to make the sauce completely smooth.
Sprinkle a little extra Parmesan or mozzarella on top before serving for a familiar cheesy finish.
